Baked Ham And Cheese Grits Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the olive oil. Spread the vegetables in the bottom, then top with a layer of the cheeses, then the ham, and then the scallions.
• Whisk together the eggs, milk, salt and red pepper flakes in a medium bowl. Pour the mixture over the layers and bake until lightly golden and the egg is set, about 50 minutes Allow the bake to sit for 5 minutes before cutting and serving.

Steps:

• Preheat the oven to 350 degrees F. Butter a deep casserole dish.
• Bring the chicken broth, milk, 1 1/2 teaspoons salt and cayenne to a boil in a medium saucepan. Slowly whisk in the grits and lower the heat to a simmer. Cover and cook, stirring occasionally, until thick, about 30 minutes.
• Remove from the heat and stir in the Cheddar and pepper-jack cheeses and butter until melted and smooth; cool slightly. Stir in the eggs and transfer the mixture to the prepared casserole dish. Smooth the top of the grits and then bake until just set and lightly brown, about 1 hour. Let rest for at least 5 minutes. Scatter with the scallions, if using, and cut into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Bring the milk to a boil in a pot over medium heat. Melt 1/2 cup butter in the boiling milk. Gradually mix in the grits, and cook 5 minutes, stirring constantly. Remove from heat, and season with salt and pepper. Beat with a whisk or electric mixer until smooth. Mix in the Cheddar cheese and 1/3 cup butter. Transfer to the prepared baking dish, and sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, until firm.

Steps:

• Preheat oven to 350 degrees F. Grease a 2-quart casserole with 2 tablespoons of butter.
• Combine remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. When mixture comes to a simmer, add the grits, stirring until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes.
• Meanwhile whisk together egg, cream and pepper. Stir into cooked grits along with cheese. Pour mixture into prepared casserole. Bake until set, about 45 minutes. Remove from the oven and let stand about 5 minutes before serving.

Steps:

• Heat oven to 350°F.
• Bring water to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly until blended. Cook on low heat 5 min., stirring occasionally. Remove from heat.
• Add 1/2 cup cheddar, VELVEETA, butter and mustard; stir until cheeses are melted. Set aside. Beat eggs lightly in small bowl. Add small amount of hot grits mixture to eggs; mix well. Gradually add egg mixture to remaining hot grits mixture, stirring constantly until blended.
• Pour into 8-inch square baking dish sprayed with cooking spray.
• Bake 30 min.; sprinkle with remaining cheddar. Bake 10 min. Let stand 10 min. before serving.

Steps:

• For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside.
• For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside.
• For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce.
• To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.

Steps:

• Heat oven to 350°F.
• Bring water to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly until blended. Cook on low heat 5 min., stirring occasionally. Remove from heat.
• Add 1/2 cup cheddar, VELVEETA, butter, garlic powder and red pepper; stir until cheeses are melted. Set aside. Beat eggs lightly in small bowl. Add small amount of hot grits mixture to eggs; mix well. Gradually add egg mixture to remaining hot grits mixture, stirring constantly until blended.
• Pour into 8-inch square baking dish sprayed with cooking spray.
• Bake 30 min.; sprinkle with remaining cheddar. Bake 10 min. Let stand 10 min. before serving.